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Kanda Bhaji – Onion Pakora – Onion Fritters

Kanda Bhaji – Onion Pakora, a cup of hot tea & rain showers …what a classic combination. Don’t you think?? When rain starts pouring, all we want to do is cozy up at home with a cup of tea & some hot hot crispy & tasty Bhaji’s to go with it. Slurp!! I know in most parts of the world the showers may have called it a day but hey that shouldn’t stop you from trying these fritters, they are perfect even on a sunny/chilled winter days.Kanda Bhaji or Onion Pakora are Onion fritters made by mixing onion in the gram flour (chickpea flour) batter seasoned with some spices to give flavor & then fried. Since there are no fancy ingredients or cooking methods required for this dish you can practically make these fritters in jiffy. Well those were few of the pros, coming to the cons – its a fried dish & these fritters are addictive i.e. you just can’t stop having these. Having said that I am also not the one who would go for a baked version of these as that would compromise the taste. So just control the frequency you make these & enjoy them guilt free.Ingredients:

In a large mixing bowl combine all the ingredients except oil & mix well. Add water a tbsp at a time to make the batter. Batter consistency should not be runny & should cling to the onions well. Add more besan if required.

Heat sufficient oil in a vessel for frying. Once hot, add a tbsp of this hot oil carefully into the onion batter mixture.Wait for a while before you mix that since the oil is hot. Then make small to medium sized clusters & add as many as your vessel can hold to the hot oil. Once they start turning golden brown, flip & cook till the other side turns golden too. Drain on absorbent paper. Continue frying the remaining batches in same way.